Rare Fare

signature dish competition

SToRy By Toni GiLLan RichaRd BRiggs

Local judge Toni Gillan looks forward to the Feast Marlborough Rare Fare signature dish competition, challenging local cooks and chefs to show us what inspires them most about Marlborough produce…

Think of Marlborough’s finest food produce and beverages, and imagine that you and your friends get to sample this in collaborative dishes throughout the province. This is the essence of Rare Fare. Feast Marlborough Rare Fare is now in its second year. The competition celebrates Marlborough’s producers and challenges our talented chefs to create a main course dish and match it with a local beverage. It’s a twostep process with a local judge and a mystery shopper. Local finalists are announced in early May, then Cuisine Magazine decides the winners and so it goes national, with results published in the Cuisine Magazine July edition. And what of your opinions? Well we believe they’re just as important. You will have an opportunity to have your say throughout the event, in a People’s Choice vote that will run alongside the Cuisine competition. So, here’s how it works. There are two categories - cafes and casual dining and restaurant. From Monday the 15th April to Sunday 19th May you will be able to sample all the entries across the region. Details of all dishes will be announced on the Feast Marlborough website www. feastmarlborough.nz so there’s plenty of time to do your research and marshal your food loving friends together and book ahead. The backstory to these entries is always so engaging and when you try each dish your waiter will tell how the chefs’ connected with their food heroes, plus how the wine and beverage matches complete the dish. If you’re interested, there are always interesting food stories to explore. Last year the two winners were an amazing testament to the authenticity and standards of Rare Fare. Matched with their own wines, Highfield TerraVin’s dish - Campfire on Beach - using Premium Game wild pork shoulder, was a visual and taste sensation and Twelve Trees at Allan Scott’s dish - Reg and Friends - ash coated Cranky Goat cheese, blueberries and fresh fig was a total palate blast. As a local judge, it was a privilege to hear first-hand from the chefs the ‘how’ of their entries as they often personally foraged elements of their dish adding to their unique story. Now with the addition of the People’s Choice category in the final sit-down, wont it be fun this year to see if we concur on the dish that is chosen by the cuisine judges to be celebrated New Zealand wide as the essence of Marlborough?

Licensed REAA 2008

Producing a winning dish

Jason Brown shares details of his favourite Marlborough producers

2018 Rare Fare winner Jason Brown shares his passion for our glorious local produce and the unsung heroes behind them. Former head chef at Twelve Tree’s at Allan Scott, Jason now leads the kitchen brigade at Hans Herzog Restaurant and Bistro… Jason: One of the biggest and best draw cards for working in Marlborough as a chef is the opportunity to work with our dedicated local suppliers. I have not met a single supplier who isn’t completely devoted to their craft, who focus not only on supplying the best possible products, but handcrafted, hand reared and pure products. I know it’s a labour of love for a lot of producers all over the country and there’s no exception here in Marlborough. I’ve been lucky enough to work alongside many of them to gain a deeper understanding into what they stand for, what they produce and how their story contributes to New Zealand’s overall culinary identity. Bringing into the forefront an artisan and sustainable culture. A return to farmers markets, green grocers, butchers and fish mongers. The realisation that with a better quality product less is actually more! The growth of the artisan cheese producers in Marlborough is a prime example of likeminded people working together to help educate the community. A network which does not step on each other’s offerings, who help each other out in times of need and provide advice and share experiences from lessons learned. Hellene and Simon from Cranky Goad embody the artisan approach to their cheese making. They have created a phenomenal range of cheeses and helped evolve our dated approach to regulations. The Ministry of Primary Industries now allow not only the import, but production of unpasteurized cheese as seen by Kervella cheese makers in Golden Bay. This pioneering approach is not only seen through our cheese producers but has also been adopted by our butchers and fishmongers. The foremost being Premium Game, the first of its kind in New Zealand where commercial sales of game is allowed. In time, this will bring a change to our game laws to allow more and varied products to enter our restaurants. New Zealand as a nation expects full traceability in our proteins which has brought about focused farming where heritage breeds and single source farming have become paramount, as seen through Flaxbourne Pure lamb. This phenomenon is not only seen on the land but from the pristine shores of the sounds. Marlborough aquaculture is showcased all over the world through the efforts of Ora King by New Zealand King Salmon and Cloudy Bay Clams. Each showcasing what we here in Marlborough represent through traceability and sustainability. From the hills to the sea and everything nestled in between the vineyards – there’s a world of organic orchards, stone fruit, nuts and vegetables available here at the top of the South. In the valleys where you’ll find Pinoli pine-nuts down to Murphy’s Black Garlic producers and Marlborough Garlic right here in Blenheim.

From the wild game in the hills to the bounty of the seas and everything in-between we are incredibly fortunate to have access to anything we want to cook right at our doorstep. The opportunity to showcase the incredible produce at Hans Herzog Winery – a sustainable organic wine producer – is a dream come true. Really, what more could you ask for?